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 Post subject:
PostPosted: August 31st, 2007, 11:21 am 
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Cool, thanks hhost! =)

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PostPosted: September 6th, 2007, 12:06 pm 
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Taken from the Dino's Pizza thread
line twig wrote:
well its been done! jacks donair has been beaten by dino's. very spicey in comparison to jacks, similar actually to hhost's recipe for spicey.( well close , but not fire breatheing like his )

try em!


Haha, I had the spices all mixed up and ready to put into the meat, minus the onion powder and oregano that I just picked up at the store. After reading this I think I'll redo it with less cayenne pepper. :shock: Drying out bread for more bread crumbs right now.


hhost.ca wrote:
Try this recipe. I like mine spicy so I use more cayenne pepper.


I did read this disclaimer, but I thought you meant that you added even more than the recipe called for! :lol:

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 Post subject:
PostPosted: September 6th, 2007, 12:08 pm 
chem wrote:

I did read this disclaimer, but I thought you meant that you added even more than the recipe called for! :lol:



That's what I did mean. I wasn't kidding when I said I like em spicy.


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 Post subject:
PostPosted: September 6th, 2007, 12:09 pm 
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Oh yeah, and the meat hasn't been sitting around for a week, lol. I bought it and then froze it the same day because we weren't going to be home for a couple of days.

What's the deal on refreezing ground beef? Is it ok if you cook it first or is it still a no-no? And does this donair meat freeze ok, maybe if you slice it up first? Not that I'm anticipating leftovers, but next time I'd probably double the recipe.

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 Post subject:
PostPosted: September 6th, 2007, 12:12 pm 
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hhost.ca wrote:
chem wrote:

I did read this disclaimer, but I thought you meant that you added even more than the recipe called for! :lol:



That's what I did mean. I wasn't kidding when I said I like em spicy.


Lol, we usually buy "medium" salsa - not so much for the spiciness in this house. :lol:

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 Post subject:
PostPosted: September 6th, 2007, 12:13 pm 
Refreezing is not a problem as long as the meat hasn't spent a lot of time unrefrigerated.

The donair meat freezes very well. Wrap it up tight and you will get 6 months freezing time. I would recommend leaving it unsliced for freezing.


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 Post subject:
PostPosted: September 6th, 2007, 2:34 pm 
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Thanks again. Will definitely double it next time.

It's in the oven now - unfortunately I didn't leave it in the fridge overnight. I'm sure it will still be fantastic, judging by the smell! *drool*

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PostPosted: September 10th, 2007, 11:07 am 
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WOW! This was *so* good. Johnny's brother and dad had some and they loved it too. I made the donair sauce with the sweetened condensed milk and my own pita bread as well. Johnny said it was the best donair he's ever had.

Thanks a ton for the recipe!

Later today I'll post the pita bread recipe I used. It was kind of a pita (lmao, get it, pain in the a**, pita, hahahaha) to make because you had to roll out each one individually. Mine were very odd shaped, a couple looked almost round, lol. I imagine it gets easier with practice. The end result was worth it though, especially with that donair meat.

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PostPosted: September 10th, 2007, 11:07 pm 
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hhost.ca wrote:
If you have a food processor or even and electric mixer, take about a third of the mix and process it into a smooth blend. This will be the binder for the loaf.


Ok, I am not much of a cook, I admit it. That said everyone is raving about this recipe and it does look good, so thought I would give it a try. I don't understand this part of the recipe. What do you mean by binder for the loaf? Do I put this smooth blend in the bottom, mix it again with the other 2/3?

Thanks :)

Cul


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 Post subject:
PostPosted: September 11th, 2007, 8:22 am 
The mixer emulsifies the protien.

You take the blended meat and mix it well with the unblended meat.
This holds everything together so you can slice it thin after cooking.


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 Post subject:
PostPosted: September 11th, 2007, 8:41 am 
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Great, thanks!!!

Cul


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 Post subject:
PostPosted: September 11th, 2007, 2:42 pm 
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gotta watch the cayenne pepper, host you must have a cast iron stomach!

but goddamn this recipe is good!


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PostPosted: September 11th, 2007, 2:45 pm 
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sent this around my work-- looking forward to making this really soon.

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 Post subject:
PostPosted: September 11th, 2007, 3:02 pm 
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chtwn man, going to the bonfire sat night?


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 Post subject:
PostPosted: September 11th, 2007, 4:23 pm 
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line twig wrote:
chtwn man, going to the bonfire sat night?



Oh - now you are going to get it.

Phil


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 Post subject:
PostPosted: September 11th, 2007, 4:37 pm 
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lol if he was i was going to ask whether he was bringing the donair meat or i was :wink:


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 Post subject:
PostPosted: September 11th, 2007, 9:30 pm 
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line twig wrote:
chtnman, going to the bonfire sat night?

Yup, U gonna be there too? Take your chair and musical instrument if you got any. If you made the meat-- GREAT! mmmmmmmmm

_________________
just call me
Mac (or not)
"The real art of conversation is not only to say
the right thing at the right time,
But also to leave unsaid the wrong thing
at the tempting moment. "


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 Post subject:
PostPosted: September 12th, 2007, 6:22 pm 
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depends on the weather.... mrs line twig didnt have her pajamas on for the halloween dance, so maybe she'll have em on for the bofire!


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 Post subject:
PostPosted: September 21st, 2007, 10:53 am 
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hhost.ca wrote:
Try to find a good Greek style pita for these. They sell them at the Superstore and probably at Soby's.


Ok, what's greek style pita bread? I don't think I'll be making the pita bread again today because we're heading west and I won't really have time. (I bought some pita bread the other day and decided, yes, it's definitely worth the effort to make my own!)

I'm making this again today, and I had to look up the recipe again as I gave away the copy I had printed. I'm almost drooling already and I haven't even started making it yet, lol.

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The recipe for perpetual ignorance is: be satisfied with your opinions and content with your knowledge. ~Elbert Hubbard


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 Post subject:
PostPosted: September 21st, 2007, 12:42 pm 
You should be able to find pita at the Superstore that is labeled Greek Style or something similar.

It is a little chewier than the regular pita.

Regardless of which type you get you should dip them in water and heat them right on the rack of your oven at 350 degrees for about a minute just before using them.


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